Kimchi Hashbrown Recipe
Crispy hashbrowns infused with spicy, tangy kimchi, perfectly topped with a sunny-side-up egg for a delightful breakfast twist.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hashbrowns
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the frozen hashbrowns and spread them evenly in the pan. Cook for about 5-7 minutes until they are golden brown and crispy on one side, then flip and cook for another 5-7 minutes.
- 2
Add Kimchi
Once the hashbrowns are crispy, add the kimchi to the skillet. Stir well to combine and cook for an additional 3-4 minutes until the kimchi is heated through.
- 3
Prepare the Eggs
In a separate bowl, whisk together the eggs, salt, and black pepper. In another skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Pour the egg mixture into the skillet and scramble until fully cooked.
- 4
Combine and Serve
Once the eggs are cooked, add them to the skillet with the hashbrown and kimchi mixture. Stir everything together. Top with chopped green onions before serving.
